320gdark milk chocolatebroken into rough squares (see notes)
½cupcrunchy peanut butter(see notes)
20gmini pretzelsroughly chopped
25groasted unsalted peanutsroughly chopped
Instructions
Line a 24 hole mini muffin tin with mini muffin liners/mini cupcake liners.
Combine chopped pretzels & peanuts, set aside.
In a medium saucepan, heat chocolate over low heat for about 2 mins, or until just melted.
Add peanut butter to chocolate, mixing to melt until smooth & combined.
Pour chocolate mixture into a heatproof jug, then pour chocolate evenly between muffin tin holes.
Sprinkle the top of each chocolate cup with peanut & pretzel mixture - pressing down slightly if needed (see note).
Refrigerate for 1 ½ hours or until set, serve cold.
Notes
The chocolate I have used is a new Cadbury product (at least here in Australia) called Dark Milk chocolate. Before I go any further NO, they are not paying me! I really like this product & have used it in other recipes because I like the combination - sometimes you want something stronger than milk chocolate, but dark will be too heavy. Perfect. In fact, I quite often used to combine milk & dark myself to achieve this before this product came along. Maybe Cadbury are in my head.I used crunchy peanut butter for extra texture, but you could substitute it for smooth if you like.Once you have topped the little chocolate cups with the peanut/pretzel mixture, you may need to press the pieces in VERY slightly, just so they are all anchored to the chocolate, but not so much that they sink entirely.*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*